SPUD'S TWICE-BAKED TATERS

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Spud's Twice-Baked Taters image

A family favorite! Potatoes are baked, then re-stuffed for a second baking with a decadent mixture of potato, cheese, bacon and green onion. Great for all occasions!

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Time 1h45m

Yield 6

Number Of Ingredients 9

6 medium baking potatoes, scrubbed
1 teaspoon Diamond Crystal® Kosher Salt
½ teaspoon ground black pepper
½ stick butter
1 cup sour cream
6 ounces shredded Cheddar cheese, divided
¼ cup cream
8 slices bacon, cooked and crumbled
6 green onions, chopped, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place potatoes on a baking sheet and pierce once with a fork. Bake for one hour. Remove from oven and let cool for about 10 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C).
  • Slice potatoes in half and scoop the potato flesh into a bowl, leaving some to form a shell. Place potato skins in a lightly oiled casserole dish.
  • Season potato mix with Diamond Crystal® Kosher Salt and pepper. Add the butter and begin to mash with a fork. Add sour cream, half of the cheese, and the cream. Continue to mash and stir until creamy. Stir in the bacon and half the green onion.
  • Scoop filling evenly into potato shells, mounding as necessary. Sprinkle with remaining cheese and green onion.
  • Bake until cheese is melted, about 20 minutes. Let cool five minutes before eating.

Nutrition Facts : Calories 638.6 calories, Carbohydrate 41 g, Cholesterol 105.9 mg, Fat 45.8 g, Fiber 5.1 g, Protein 17.5 g, SaturatedFat 23.8 g, Sodium 900.9 mg, Sugar 2.2 g

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